The statistics - 25+ new formulae, over 2,000 loaves of bread baked between us (each hand shaped and each with 1-4 preferments to maximise flavour and shelf life).
The themes - wholegrains, shaping, stencilling, preferments (if only blogs came with a smellogram - preferments can be pretty pungent when you whip the lid off in the morning. Think rotten egg and you might be close).
The highlight - sprouting and milling our own grain for the sprouted wheat bread
So here are the shots:
Corn bread shaped like a corn kernel
Pear and walnut bread (one of my favourites for the week)
Sesame flame bread
Pecan and flaxseed bread (even if I did flinch everytime the Americans in the class pronounced "peckarne")
Crown of the Great Valley, rustic filone and oat and date breads
Rye bread (pre-baking) - boy am I jealous of Thiago's scoring ability!
And for the traditionalists, a good old oatmeal pan bread
Morning teas continued to amaze - here, fruit flan and chocolate mint cake
I can't wait for next week. We're moving onto ancient grains and woodfired baking. In preparation, they started to heat up the woodfired stove today (Friday) for a Tuesday bake. Seriously, it takes four days to get it to temperatures consistently hot enough to bake bread.
